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chocolate wafer ground slivered almonds butter chocolate water coffee powder coffee liqueur cream cheese sugar flour vanilla eggs chocolate-covered espresso beans
Viewed: 131 - Published at: 7 years agoIngredients
- 1 cup finely crushed chocolate wafer (14 wafers)
- 1 cup ground slivered almonds
- 1/4 cup butter, melted
- 3 ounces semisweet chocolate
- 2 tablespoons water
- 1 tablespoon instant espresso coffee powder
- 3 tablespoons coffee liqueur
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 2 tablespoons flour
- 1 teaspoon vanilla
- 4 eggs, slightly beaten
- chocolate-covered espresso beans, garnishment
Method
- In small bowl, combine chocolate wafers, almonds and butter. Press mixture evenly onto bottom and 2 inches up side of 9 inch springform pan; refrigerate.
- In small saucepan, combine chocolate, water and espresso powder. Cook and stir over low heat until chocolate starts to melt. Remove from heat; stir until smooth. Stir in liqueur; cool.
- In large mixer bowl, beat cream cheese, sugar, flour and vanilla on medium speed until smooth. Add eggs, beating on lowest mixer speed, just until blended (do not over beat). Reserve 2 cups cream cheese mixture; set aside. Stir cooled chocolate mixture into remaining cream cheese mixture, stirring just until combined; pour into crust.
- Place pan on baking sheet. Bake in a preheated 350 F oven until edge is set and center is soft set (about 30 minutes). Carefully pour reserved filling mixture around edge of cheesecake; gently spread evenly over entire surface. Continue baking until center appears nearly set (20-25 minutes). Cool on wire rack 10 minutes.
- Using a thin knife, carefully loosen side of cheesecake from pan.
- Cool 30 minutes more; remove side of pan. Refrigerate, covered, 4 hours or overnight.
- To Serve: Garnish with chocolate covered espresso beans. Cut into wedges.
